Pork Souvlaki with Honeyed Apricots

  • Level: Easy
  • Total: 3 hr 45 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 25 min
  • Yield: 6 to 8 servings
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Ingredients

For the Souvlaki:

2 shallots, minced

2 cloves garlic, minced

2 tablespoons chopped fresh oregano

1 jalapeno pepper, seeded and minced

Juice of 1 lemon

1/2 cup extra-virgin olive oil

2 pounds pork tenderloin, trimmed and cut into 1 1/2-to-2-inch chunks

For the Apricots:

Juice of 3 limes

3/4 cup dry rose or white wine

1/4 cup honey

1 shallot, minced

12 plump dried apricots

1 tablespoon chopped fresh mint

1 tablespoon pine nuts, toasted

Greek yogurt, for serving

Directions

  1. Prepare the souvlaki: Combine the shallots, garlic, oregano, jalapeno, lemon juice and olive oil in a large resealable plastic bag. Add the pork, turn to coat, and refrigerate at least 3 hours or overnight.
  2. Soak 12 to 16 wooden skewers in water, at least 20 minutes. Meanwhile, make the honeyed apricots: Bring the lime juice, wine, honey and shallot to a simmer in a small saucepan over medium heat. Add the apricots and cook until the mixture is syrupy, about 12 minutes.
  3. Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side.
  4. Fold the mint and pine nuts into the apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture.

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